Best 11 Balsamic Vinegar Potato Salad Recipes

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Balsamic vinegar potato salad is a classic dish that is perfect for any occasion. The key to making this dish is to use good quality balsamic vinegar. Balsamic vinegar is a type of vinegar that is made from grapes and is known for its sweet and tangy flavor. When combined with roasted potatoes, fresh herbs, and a creamy dressing, balsamic vinegar potato salad creates a dish that is both flavorful and refreshing. This article will provide you with a step-by-step guide on how to make the best balsamic vinegar potato salad.

Here are our top 11 tried and tested recipes!

BALSAMIC POTATO SALAD



Balsamic Potato Salad image

Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption. Serve alongside our Tuscan Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 9

2 1/2 pounds small red and Yukon Gold potatoes, cut into 1/4-inch slices
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon peperoncini brine, plus 2 tablespoons sliced peperoncini
1 1/2 teaspoons fresh thyme leaves
1/4 cup extra-virgin olive oil
3 cups lightly packed wild or baby arugula
Flaky sea salt, such as Maldon, for serving

Steps:

  • In a pot, cover potatoes with 2 inches of generously salted water. Bring to a boil, then reduce heat to medium and cook until just tender, about 5 minutes. Whisk together Dijon, vinegar, brine, and thyme. Whisk in oil; season with kosher salt and pepper.
  • Drain potatoes. Transfer to a rimmed baking sheet; let cool slightly. Drizzle with half of dressing. Toss arugula with peperoncini and a few tablespoons of dressing. Arrange potatoes and arugula mixture on a platter; drizzle with dressing. Season with flaky salt and pepper; serve.

BALSAMIC GLAZED ROASTED POTATO SALAD



Balsamic Glazed Roasted Potato Salad image

Super easy, delicious and reheats well! This (loosely inspired by German potato salad) recipe is tasty hot or cold and great for outdoor dining - no mayo to worry about keeping cold. Also, you can switch it up and play with different flavor combinations by swapping the vinegar, herbs, and spices. Enjoy!

Provided by MOONANGEL

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 8

Number Of Ingredients 13

⅓ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon paprika
1 clove garlic, minced
salt and ground black pepper to taste
2 pounds baby Yukon Gold potatoes, quartered
½ pound cremini mushrooms, quartered
1 large sweet onion, chopped
2 slices bacon
2 green onions, sliced
⅓ cup chopped fresh parsley
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
  • Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
  • Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 27.8 g, Cholesterol 4.8 mg, Fat 12.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 72.3 mg, Sugar 5 g

BALSAMIC VINEGAR POTATO SALAD



Balsamic Vinegar Potato Salad image

Make and share this Balsamic Vinegar Potato Salad recipe from Food.com.

Provided by Mika G.

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

10 medium red potatoes, diced
6 -8 green onions, chopped
1/2 cup roasted red pepper, diced
1 (4 ounce) can black olives, sliced and drained
1 (10 ounce) can water-packed artichoke hearts, chopped
1/2 cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried mustard
2 tablespoons fresh parsley, chopped

Steps:

  • Cook potatoes in water until tender. Drain, and transfer to a large bowl.
  • Add green onions, red peppers, olives, and artichokes to the bowl with the potatoes.
  • In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil dried mustard and parsley.
  • Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

Nutrition Facts : Calories 247.7, Fat 3.8, SaturatedFat 0.5, Sodium 295.5, Carbohydrate 48.6, Fiber 7.4, Sugar 3.3, Protein 6.8

HERB-VINEGAR POTATO SALAD



Herb-Vinegar Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

BALSAMIC-GLAZED POTATOES



Balsamic-Glazed Potatoes image

Balsamic vinegar and broth cook down to a nice glaze on these potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h15m

Number Of Ingredients 6

1 1/2 pounds new potatoes, halved or quartered if large
3/4 cup low-sodium chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed
5 sprigs thyme
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

ROASTED BALSAMIC RED POTATOES



Roasted Balsamic Red Potatoes image

When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! -Lisa M. Varner, El Paso, TX

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

2 pounds small red potatoes, cut into wedges
2 tablespoons olive oil
3/4 teaspoon garlic pepper blend
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup balsamic vinegar

Steps:

  • Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

NEXT-GENERATION GERMAN POTATO SALAD



Next-Generation German Potato Salad image

My quick-cooking German-style potato salad is a keeper for family reunions. Balsamic vinegar and bacon give it a different taste twist.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 11

4 pounds small red potatoes, quartered
10 bacon strips, chopped
1 large onion, chopped
3 tablespoons chopped celery
2 tablespoons chopped green pepper
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup water
1/3 cup white balsamic vinegar

Steps:

  • Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute the onion, celery and green pepper until tender. Stir in the flour, sugar, salt and pepper until blended. Combine water and vinegar; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Pour dressing over potatoes. Add bacon and toss to coat. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 197 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 298mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

BALSAMIC VINEGAR POTATO SALAD



Balsamic Vinegar Potato Salad image

If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.

Provided by PEREGRINTOOK

Categories     Vegetable Salads

Time 4h35m

Yield 8

Number Of Ingredients 11

10 medium red potatoes, diced
1 small onion, chopped
½ cup diced roasted red peppers
1 (4 ounce) can sliced black olives, drained
1 (10 ounce) can quartered artichoke hearts, drained
½ cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon mustard powder
2 tablespoons chopped fresh parsley

Steps:

  • Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.
  • Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 51.1 g, Fat 3.9 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 407 mg, Sugar 5.6 g

ROASTED POTATO SALAD WITH CAPERS AND BALSAMIC VINEGAR



Roasted Potato Salad With Capers and Balsamic Vinegar image

Make and share this Roasted Potato Salad With Capers and Balsamic Vinegar recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs russet potatoes, peeled and cut into 1 dice
1/4 cup olive oil
3 garlic cloves, minced
3 tablespoons balsamic vinegar
1/4 medium sweet onion, chopped
1 tablespoon capers, drained
1/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
  • Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
  • Set aside to cool.
  • Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.

Nutrition Facts : Calories 301.5, Fat 13.8, SaturatedFat 1.9, Sodium 223.7, Carbohydrate 41.4, Fiber 5.3, Sugar 2.1, Protein 4.9

SALT AND VINEGAR POTATO SALAD



Salt and Vinegar Potato Salad image

Provided by Maggie Ruggiero

Categories     Onion     Potato     Side     Marinate     Vegetarian     Quick & Easy     Summer     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated
1/2 cup plus 2 tablespoons cider vinegar
2 teaspoons salt
5 lb medium yellow-fleshed potatoes such as Yukon Gold
2 to 2 1/2 teaspoons Old Bay seasoning
1 1/4 teaspoons sugar
3/4 cup extra-virgin olive oil

Steps:

  • Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes.
  • Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes.
  • While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/2 cup vinegar in a small bowl.
  • Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch-wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning (to taste) if desired. Serve warm or at room temperature.
  • Onion can be marinated, covered and chilled, up to 1 day.

OIL AND VINEGAR POTATO SALAD



Oil and Vinegar Potato Salad image

Provided by Maria Helm Sinskey

Categories     Mustard     Potato     Side     Marinate     Picnic     Vegetarian     Low Cal     Backyard BBQ     Dinner     Vinegar     Summer     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled
1/4 cup red wine vinegar
1/2 teaspoon sugar
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
  • Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
  • Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

Tips:

  • For the best flavor, use high-quality balsamic vinegar. Look for a vinegar that is aged for at least 12 years. Avoid vinegars that are labeled "imitation" or "blended".
  • Use a variety of potatoes for a more interesting flavor and texture. Baby potatoes, red potatoes, and Yukon Gold potatoes are all good choices.
  • Don't overcook the potatoes! They should be tender but still hold their shape.
  • For a creamier potato salad, add a little mayonnaise or sour cream. For a tangier salad, add a little Dijon mustard.
  • Garnish the potato salad with fresh herbs, such as parsley, chives, or dill.

Conclusion:

Balsamic vinegar potato salad is a delicious and versatile dish that is perfect for a summer cookout or picnic. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the best balsamic vinegar potato salad ever!

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